Otani Japanese Steak & Seafood falls into a familiar rhythm around mealtimes. Chefs man tabletop hibachi grills and sear platefuls of filet mignon, scallops, or chicken right in front of patrons while entertaining them with witty banter, dexterous displays of culinary skill, and their ability to peel shrimp telepathically. Meanwhile, the sushi chefs avoid open flames entirely as they carefully tuck lobster, spring mix, or wasabi aioli into their signature rolls. The entire staff matches the friendly, energetic service of the chefs, striving to greet every guest by name by their second or even first visit.
After walking under Kabuto's red gate and through its ornately decorated doors, guests walk past miniature gongs and framed scrolls illuminated by yellow and blue lighting fixtures set in the walls. Experienced hibachi chefs toss and catch shrimp, deftly ladling teriyaki or soy sauce over piles of veggies and meat or flinging it upwards to catch in the brim of their 10-gallon hats.
The aroma of baking bread wafts from Great Steak's kitchen, where sandwichsmiths pack quality cuts of meat into sandwiches, wraps, and burgers. Their renowned philly cheesesteak reaches skyward with grilled sirloin steak, onions, and provolone cheese, and their extensive selection of specialty sandwiches pairs with sides including baked potatoes, fries, fruit bowls, and parfaits. To help patrons make health-conscious choices, the menu's nutrition facts are available online and the chefs whip up a selection of low-carb and low-fat sandwiches, wraps, and salads served in the absence of exploding forks. Patrons can place an order for pickup with the convenience of the restaurant's online menu and request catering to feed large groups.
At Sakura Japanese Steak House & Sushi Bar's teppanyaki tables, chefs put on a show for guests. They prepare hibachi dinners with special Japanese dressing, fried rice, shrimp sampler and oriental vegetables, along with house seasoning and sauces. The menu has many other options, too, exemplifying all that Japanese cuisine has to offer.
After founding small bistros and caf?s throughout Nice, Paris, and St. Tropez, Frederick Bouka?a decided to bring his passion for rustic French cooking to Virginia's Shenandoah Valley. The result is La Ni?oise Caf?. "I want people to be comfortable in my place," Bouka?a recently explained to the Northern Virginia Daily. "Nothing fancy. Nothing pretentious.?
Indeed, it's hard to feel alienated by the caf?'s cozy, homespun ambiance and approachable menu of French comfort foods. It helps that you can't go wrong with any order, whether it's the grilled duck breast with crispy polenta or the mussels steamed in white wine with parsley, garlic, and shallots. To complement this cuisine, the caf? offers a curated selection of wines from regions throughout France, although the list also includes bottles from Australian, Italian, Californian, Algerian, and Virginian producers.
The flavors of the Southwest add a spicy touch to all the dishes at Poblanos Southwest Grill. Guests stroll up to the counter to order jalapeño poppers, chile rellenos, steak fajitas topped with peppers and onions. With the build-your-own option, they can customize tacos, burritos, and taco salads to their personal tastes using a choice of three marinated Mexican-style meats, shrimp, or vegetables. For a slightly fancier meal, guests can opt to order the pan-seared cod atop a bed of cilantro lime rice, hand cut flank steak with chimichurri, or a half peruvian chicken in a casero sauce, paired with a hot cup of coffee.